Nutter butter cups

Nutter butter cups

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Makes
9
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Chocolate

Quantity Ingredient
100g cacao powder
100ml maple syrup
120g coconut oil, melted

Peanut layer

Quantity Ingredient
140g smooth peanut butter
50g coconut sugar
100g coconut condensed milk

Method

  1. Line a 12-hole standard muffin tin with nine silicone liners.
  2. Mix half the cacao powder, half the maple syrup and half the melted coconut oil together until smooth.
  3. With a small spoon, evenly distribute the chocolate mixture into the silicone liners. Lightly drop the muffin tin on the bench a few times to flatten the chocolate. Freeze for 15 minutes.
  4. In a small saucepan add the peanut butter, coconut sugar and condensed milk. Mix over a low heat until the sugar has dissolved. Drop a spoonful of the peanut mixture over the chilled chocolate layer, in each of the silicone liners, and spread to create an even layer. Freeze for 15 minutes.
  5. Mix the remaining cacao powder, maple syrup and coconut oil together. Spoon over the peanut layer and tap the tray on the bench again to flatten the last layer. Freeze for a further 15 minutes.
  6. Remove each cup from its silicone liner and serve!
  7. Store the remaining cups in the freezer for up to 1 month.

Note

  • Feel free to use any filling you like! Try a seed butter if you are avoiding nuts.
Tags:
wholefood
allergy-friendly
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